Sweet Corn Popsicles
In this recipe, the corncob is replaced by a popsicle stick for a sweet, creamy treat. (If it sounds odd, consider that in Mexico helado de elote, or corn ice cream, is a popular confection.) You can use store-bought popsicle molds or Dixie cups and craft sticks.
Yields 4 6-ounce popsicles or 8 3-ounce popsicles
3 ears corn, husked and cleaned
1 cup heavy cream
1 cup whole milk
2/3 cup sugar
pinch of salt
½ teaspoon vanilla extract
- Cut corn from cobs. Halve cobs and combine with corn, cream, milk, sugar, salt and vanilla in a medium saucepan. Bring to a boil, stirring, then remove from heat and cover. Allow cream mixture to steep for 1 hour.
- Remove cobs. Puree mixture in blender. Strain over a fine mesh strainer into a bowl.
- Refrigerate until cool. Pour mixture into wax-lined paper cups or popsicle molds and set in freezer until just starting to set, about 3 or 4 hours. Insert sticks in popsicles and continue freezing until completely solid, about 3 hours more. Peel off paper cups or remove molds and serve.